This Everything Cheesy Potato and Egg Breakfast Casserole is the best make ahead holiday brunch recipe. Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish the casserole off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast. Simply prepare this night before and bake it off in the morning. Doesn’t get any easier or more delicious.

I hope you’re all having a lovely Christmas with your families, and enjoying a few days off to relax and take in the holiday season. This is my favorite time of year! No matter how busy things are with our lives, everything slows down for a few days. I’ve been cooking away and spending time with my family. We’ve had snowy weather, good food, and many laughs.

With our homes full of family members (my parents have over 18 people at their house this year). The food is flying off the shelves and out of the fridge. I truly cannot make it fast enough. We’ve had chili, gumbo, stuffed pasta shells, beef tenderloin, and countless other dishes in between. The one thing that’s been a huge life saver is having breakfast prepped in the morning.

Enter this easy breakfast bake that everyone has been loving…

Because really, what’s not to love about cheesy potatoes, baked eggs, and crispy bacon? It’s a combo that no one tires of. Add everything bagel spice?

Too good to be true, but then it’s not.

Here’s the quick run down.

Mix leftover mashed potatoes with cheddar cheese, Havarti cheese, and baby spinach. I’d recommend using mashed potatoes that have some herbs, and maybe even some garlic, in them too. My buttery herbed mashed potatoes are a wonderful option.

Spread the potatoes into a baking dish and make a “nest” for the eggs to sit inside. Now cook up some bacon and arrange it inside the nest. Before adding the eggs, bake the casserole for 10 minutes, to start warming up the mashed potatoes. Then add the eggs and finish baking.

The eggs slowly bake inside the mashed potatoes leaving you with a soft egg, baked cheesy potatoes, and crisp bacon. I like to top the casserole with everything bagel spice and fresh herbs for a pop of color.

Simple, but perfect in every way.

Best part? Well there are two things actually.

One, if you enjoyed a holiday roast alongside mashed potatoes, you can use the leftover potatoes to create this casserole. I made a double batch knowing I’d be making this breakfast casserole for the family.

Two, you can prepare the casserole the night before and pop it in the fridge. The next morning, let the casserole sit on the counter while the oven preheats, then just bake as directed. Great for feeding the family sometime this week or next week. Or serve as a New Year’s Day brunch item, along with some bubbly, to ring in the New Year right!

And speaking of New Years, tomorrow I’ll be share a new appetizer that’s truly one of my favorites. Until then, let’s all agree we should make this breakfast casserole.

I’ve heard it’s delicious, morning or night.

If you make this breakfast casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Everything Cheesy Potato and Egg Casserole

Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast.

Instructions

2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit.

3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking.

4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!

Recipe Notes

*To prepare ahead of time, assemble the casserole, but leave the eggs off. Refrigerate overnight. In the morning, remove the casserole from the fridge and let sit on the counter while the oven preheats. Bake as directed, adding the eggs 10 minutes into baking.

HI! I am sure frozen has browns would be great! Love that idea! I would just the them and use as I direct in the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan 🎄

Hi Tieghan, I made this casserole this morning for my husband and I. It was a HIT! I would have sent a picture except there was so little of it left! My version was smaller and I used leftover ham instead of bacon, I will one day try it with bacon though! Thank you for all the great recipes! I appreciate your hard work coming up with new ideas! All the BEST to you for 2019!

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!